French cuisine has given the world a lot of delicious desserts, which are very popular. What are the eclairs! The name of these tender cakes in French means “flash”, which is explained by the speed and ease of their preparation. Making dough for eclairs is very simple, so we will try to make cakes at home.

Classic Choux Dough For Eclairs

There is nothing better, tastier and simpler than “classics”. The classic version of the custard test for eclairs was invented many centuries ago and is still relevant today.

Ingredients:

  • 150 ml of filtered non-cold water;
  • 100 g premium flour;
  • a pair of eggs;
  • 50 g of fatty oil.

Algorithm of actions:

  1. To make a choux pastry, take a small saucepan, send to a low fire. Fill with water and put the oil in it.
  2. Constantly stirring the components, we wait until they become a homogeneous mass. The oil should dissolve. Bring the mixture to a boil.
  3. Pour the flour, stir constantly until a lump of dough forms in the pan.
  4. Remove the pan from the heat, but still stir the dough until it reaches room temperature. This will take approximately 7 minutes. Carefully ensure that no lumps form during kneading.
  5. Add the chicken at room temperature to the mixture, stir. At this stage, the dough can be divided into small pieces, but in the process it will still become a single homogeneous lump.
  6. Only after the dough finally presents a single lump, we drive in the egg and mix.
  7. Choux dough for eclairs is ready.

It remains to wish you bon appetit!

Cooking step by step without eggs

No eggs at hand? No problem! True French people know how to make dough without eggs. And we share the recipe with you. So, we cook step by step.

Ingredients:

  • 500 ml of milk;
  • 1 kg of flour;
  • a pinch of salt;
  • 3 tbsp. l Sahara;
  • 120 g butter;
  • 30 g of vegetable oil;
  • 10 g dry yeast.

Cooking:

  1. Cook the stewpan, pour milk, put on a small fire. Stir constantly, but do not let it boil.
  2. When the milk is heated to 70 degrees, add the butter, stir, wait until it melts.
  3. Add sugar and salt to the contents.
  4. Mix and let the mixture boil for 10 minutes.
  5. Remove the pan from the heat, let the milk cool to room temperature.
  6. At this time, we sift wheat flour of the highest grade.
  7. When the milk has cooled sufficiently, we fall asleep the sifted flour and yeast.
  8. We make a small lump out of the mixture, wrap it in a bag and put it in a warm place.
  9. After the dough has doubled, remove it and form eclairs.

It remains to bake and serve.

On milk and dry yeast

Cakes made with milk and dried yeast are unusually tender and crispy.

Ingredients:

  • 200 g of milk;
  • 200 g of flour;
  • 4 chicken eggs;
  • 75 g butter;
  • 10 g dry yeast;
  • 2 tbsp. l water;
  • salt, a pinch of sugar.

Cooking:

  1. Boil milk, add sifted flour.
  2. Thoroughly mix the products until a homogeneous mass is formed.
  3. In another pan, melt the butter.
  4. Pour warm water into the third and place dry yeast and sugar in it. The resulting mixture is poured into flour with milk.
  5. In a separate container, beat 4 eggs until a small foam is formed. Better make it a mixer.
  6. Gently pour the egg mass into the main test, stir constantly.
  7. Continuing thorough kneading, add vegetable oil. The resulting dough should resemble fat sour cream.
  8. Let it stand for 60 minutes, then form small sticks and bake them at 200 degrees for 30 minutes.

The sticks should be placed at a distance of 7 centimeters from each other, because during baking the dough is very suitable, and your cakes can simply stick together.

Read also:shortcrust pastry

Lean dough for eclairs on the water

If you are a vegetarian and try to eliminate fats, then lean dough for eclairs on the water - especially for you.

Ingredients:

  • 500 g flour;
  • 20 g of vegetable oil;
  • 250 ml boiling water
  • salt to taste.

Cooking:

  1. Cooking step by step. Sift the flour and mix it with salt. In a hill of flour, make a small hole.
  2. Pour boiling water and vegetable oil into it.
  3. Stir the dough thoroughly and leave it to cool to a slightly warm state. It will take 20 minutes.
  4. When the base for the eclairs has cooled, we begin to knead it with hands until a homogeneous consistency.
  5. Let the dough stand for 30 minutes, and then knead again for 3 minutes.

The lean dough is ready. Next, you need to divide it into cakes and bake.

Margarine Recipe

On margarine, eclairs are even more tender and satisfying. This recipe is perfect for those who prefer not to use yeast.

Ingredients:

  • 200 ml of water;
  • 150 g of flour;
  • 0.5 tsp salts;
  • 1 tsp Sahara;
  • 4 eggs;
  • 100 g margarine.

Cooking:

  1. Take the stewpan, pour water and put on the stove. Add salt and sugar, wait for granulated sugar to dissolve.
  2. Add margarine to the stewpan, wait until its contents are completely dispersed.
  3. Add the sifted flour to the stewpan and mix with a spatula. We stop when the dough begins to form into a single lump.
  4. Remove the saucepan from the gas and let the dough cool. Enter the egg and mix. We continue to add the eggs one at a time and after each mix the mixture.
  5. If desired, the dough can be kneaded with a mixer. The mixture cannot be thick or too thin. It should look like fat sour cream.

The margarine dough is ready. It remains to bake it in the oven at 200 degrees. Bon Appetit!

In vegetable oil

Custard cakes in vegetable oil will remind everyone of the taste of childhood, because our grandmothers adhered to this recipe when they wanted to please their beloved granddaughters and grandchildren.

Ingredients:

  • glass of water;
  • 200 g of flour;
  • 100 ml of vegetable oil;
  • salt;
  • 1 tsp Sahara;
  • 4 eggs.

Cooking:

  1. We take a saucepan with a flat bottom and load into it all of the listed ingredients, except flour and eggs.
  2. We put the pan on medium heat and wait until the mixture boils.
  3. Gradually add the sifted flour while constantly stirring the composition. As a result, the mixture should form one lump and begin to stick to the walls of the pan.
  4. Remove the dishes from the heat and let the mass cool.
  5. We begin to introduce chicken eggs. Do not rush to add all 4 at once, drive one at a time, mixing the mixture after each. This is necessary so as not to add an extra egg. Very often 4 pieces turn out to be too much, so watch out for the quality of the dough - it should look like thick fat sour cream.

Grandma’s dough in vegetable oil is ready!

Choux dough for eclairs from Andy Chef

Many famous cooks are men. Andy Chef is a blogger from Khabarovsk who teaches a pastry course. The recipe for his custard cakes won the hearts of many girls.

Ingredients:

  • 300 ml of water;
  • 250 g of flour;
  • 1 tsp salts;
  • 2 tsp Sahara;
  • 5 eggs;
  • 120 g of butter.

Cooking:

  1. We take convenient dishes, fill with water and send to the stove.
  2. Dice the butter - it will melt much faster. Throw it into the stewpan and wait until it melts.
  3. Pour salt and sugar. Again, wait until all the products "disperse."
  4. When this happens, the liquid almost boils. At this moment, we fill the flour, start mixing and wait until the mixture turns into one lump. We remove the pan from the gas.
  5. We introduce the eggs, after each interfere. The dough will become more elastic and glossy.

It remains to bake cakes and enjoy the pleasant taste of custard. Chicken dough for eclairs from Andy Chef is worth it to cook.

Custard cakes are a favorite treat of many. It is not necessary to buy eclairs in stores, because you can make home-made custard cakes that will become the highlight of your dessert table.

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